|by Eleanor Clark|
Beef Wellington, New York Strip Steak with Three-Peppercorn Sauce, Tenderloin Strips with Roasted Garlic and Sun-Dried Tomato Sauce.
11 - 20 of 56 for oven beef jerky
Trim fat from ... in a slow oven (150 to 175 ... in airtight containers. (Note: Beef jerky should not be crisp. If it is, oven temperature is too high).
Marinating: Cut venison ... hours. Drying: Set oven on lowest heat ... through and hang on racks. Dry meat for 4 hours or more until it is hard enough to suit.
Trim all fat ... Lay on an oven rack. Do NOT ... degrees for 8 to 10 hours. Leave oven door slightly ajar, taste for chewiness. Store in a brown paper bag.
Trim all excess fat from beef. Freeze beef ... in 200 degree oven, rotating pans, ... airtight container at room temperature no longer than 4 weeks. 48 slices.
Stir: 1 tbsp. ... time permits). Turn oven to lowest degree ... Lay strips across oven rack. Use own judgment, gas up to 8 hours. Electric up to 5 hours.
Enter the wooded ... meat. Hang from oven rack for about 12 ... dried. Remove toothpicks. Then sit back and enjoy your big buck. Set oven on 150 degrees.
Trim all excess fat and connective tissue from beef. Freeze beef ... in 200 degree oven, (rotating pans ... than 4 weeks. 48 slices. 35 calories per slice.
Remove all fat. ... stir twice. Lay beef strips in marinate ... on screen in oven or dehydrator at ... airtight container. Makes about 1 pound dried jerky.
Make marinade of ... Lay strips on oven rack or foil-lined ... completely. Store in airtight container in cool, dry place. Lasts a long time (if not all eaten!).
Trim off all ... out on wire oven racks and roast ... 4-6 hours to dry. Can also be dried in a food dehydrator. Will keep indefinitely under refrigeration.
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